Sopa de Albondigas
Sopa de Albondigas

Meatballs are an American favorite, but put into this soup, they're a delicious Mexican tradition. Mint is what makes them so tasty, but if you don't like that, oregano is a great substitute. Make sure to use very lean ground beef as these are cooked right in the broth and you don't want a lot of grease to contend with.

Sopa de Albondigas
Sopa de Albondigas

Sopa de Albondigas (Mexican Meatball Soup)
Hands-On Time: 20 minutes
Ready In: 50 minutes
Serves: 6
Price Per Serving: $1.80


1 pound 90% lean ground beef
1 large egg
1/3 cup raw white rice
2 teaspoons crushed dried mint
2 teaspoons crushed dried parsley
1 teaspoon salt
1/4 teaspoon black pepper

2 Tablespoons cooking oil
1 medium yellow onion - chopped
2 large carrots peeled and chopped
1 clove garlic - minced
4 cups chicken stock
4 cups beef stock
1 cup tomato sauce
1 (4 ounce) can chopped green chiles
2 cups fresh green beans cut in 1-inch lengths
1 teaspoon dried crushed oregano


1. Mix together ground beef, egg, rice, mint, parsley, salt and pepper until well combined. Roll into 1-inch meatballs and set aside.
2. In a large stock pot heat oil over medium-high heat and add onion, garlic and carrots. Cook and stir until onion is translucent.
3. Pour in stocks and tomato sauce and bring to a boil. Once stock is boiling, drop in meatballs and turn heat down so soup is simmering. Cook for 15 minutes.
4. Add green beans and cook for another 15 minutes. Add chiles and oregano and cook another 5 minutes. Serve immediately.